Method

Boil a full kettle of water. In a large bowl, combine the lamb mince, salt-reduced soy sauce and 1/2 the kecap manis. Peel and crush the garlic, add to the bowl and season with salt and pepper. Roll into meatballs (you should get 6 per person). Tip: Wet your hands before rolling the meatballs to stop the mixture sticking to your hands.

Add the vermicelli noodles to a second large bowl and pour over enough boiling water to completely cover the noodles. Soak for 8-10 minutes, or until soft. Drain. Tip: Be sure to add the suggested amount of noodles to ensure you dish is balanced. Just the way we planned it!

Heat 1/2 of the olive oil in a medium frying pan over a medium-high heat. Add the lamb meatballs and cook for 8-9 minutes, or until browned and cooked through. Remove from the pan and set aside. Add the Asian greens and cook for 2 minutes, or until wilted.